Monday, July 23, 2012

Journal Post for week of June 23, 2012

Volume VII, JOURNAL V                                                                                            July 23, 2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?
Hi Everyone - Week 7 - Oh my summer crops are here - tomatoes, eggplant, green beans, cukes, zucchini, summer squash, peppers = yum! We are hoping for some of those showers they are predicting for tonight.  I never have really seen it this dry before.  When we were pick beans today I stuck my finger in the ground and it when it like sand...I wish we could just have enough rain at night and then dry up during the day and then rain at night - for a few days in a row.. we have some irrigation through drip  lines and some over head but not the whole farm - there is a lot of hose moving and crops taking turns to get their gulp of water.

We have high tensile fence going up over at our home pasture to help with grazing the sheep, cows, and chickens.  This will make a permanent perimeter of fence that we can hook into to make smaller pastures for the animals to graze and then move on to another so the pasture is not worn out.  It should be finished up this week and then we will work on making smaller pastures inside the one big one.  It is amazing to see this go up - these large pieces of lumber getting pounded into the ground with a heavy duty pounder on the back of this farmer's tractor and then to see the 5 lines (!) of fence go around almost the whole property.  This will keep our animals in and safe from other animals.  Four out of the 5 lines will be electric.  The lowest line is at 5 inches from the ground and will act as an aerial ground.  We are learning quite a bit about fence and electricity.

We found a watermelon a little bigger than Sadie's head and many more little ones.  The melons are all on too thanks to all the pollinating bees around.  The potatoes we think we will dig them next week (yum).  Oh and I can't believe I haven't told you this yet - but we pick a first heirloom tomatoes from the field today!!!!!!!! Wahhooo!  We tested them out for you - and oh my are they sweet, salty, tasty, yummy...there will be a few of those in shares along with some of our yummy hoophouse tomatoes.  Oh and the green beans are quite tasty too..The broccoli and cauliflower we will be discing under becuase it has become bitter in the summer heat.  We will try again in the fall.  We have seeded in more cucumbers, squash, lettuce, sweet turnips, and other crops for harvesting in late august early September.  A volunteer crew from VYCC (that was staying in the area ) came by about 1.5 weeks ago and trimmed back the sumac that was encroaching the farm stand and potting shed.  They also helped weed potatoes and planted 300lbs of fall potatoes.  It's amazing what a small army can do:)

So, there was no pick up last week so we took advantage of the amazing help we have here at the farm (Mandy, Harley, Annie and Sophie) and got to go for a few days to Cape Cod to celebrate nana's birthday with her.  What an amazing gift/treat for us to all travel as one family and no one left behind.  It was great fun to play in the sand with our little ones, splash in the ocean, dig for clams, eat seafood,  swim, fly kites, ice cream on a walk...things we do not get to do too much of in the summer time because of the farm.    Then on Saturday, and another huge thanks to Mandy, Harley, Annie and Sophie who picked all the vegetables for it, got to celebrate the beautiful union of our two dear friends Jonathan and Meaghan. (these are the farmers we got Annie our cow from a 1.5 years ago).  What a beautiful wedding - our farm provided all the veggies for the wedding - 120 people and for their rehearsal dinner (chicken and veggies).  The food was amazingly prepared by another local farm.  What a festivus!   We were honored to be part of such a wonderful feast.  Sadie and Delia did lots of dancing and eating of pie:) Sadie was mesmerized by all the music (fiddles, banjos, guitars, bass, oh my!)

Hope the rain comes soon... Peace, your farmers, Christine, Adam, Sadie and Delia, Mandy, Annie, Harley and Sophie 

 What’s in the share this week:   Tomatoes!!, Green Beans, small cukes, garlic, green peppers, Basil, Hungarian Hot Wax Peppers,  Zucchini and Summer Squash  and a mystery box to choose from,

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Yarn for Sale
Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

PICK YOUR OWN BLUBERRIES - right here on the corner of Quaker and Adam Schools Road - Kathy and Steve now have their blueberry patch open - usually Thursday through Saturday  - its best to call them for times.  Their number is 372-5656.  If you get their answering machine just listen to the message it will tell you if they are open or not for the day.

Recipes

Summer Squash and Zucchini when picked young have a sweet, nutty taste when they are sauteed or grilled.  Just slice them in half the longway and put some olive oil on them then place them on the grill.  These small ones can also be used to make bread and butter pickles, eaten raw in salad, and make great additions on pizzas (we love pizza in this house - Every Friday night we make homemade pizza and it is truly amazing all the great combinations we come up with).  With the larger zucchinis you can cut them longways in half and scoop out the inside and stuff them, veggie burgers, make zucchini bread, make zucchini chocolate cake (yum), or freeze shredded zucchini into portions that you need for bread making, soups or whatever kind of recipe you will need later - this is great to have in January. Zucchini and summer squash can be used interchangeably and adds lots of moistness to baked goods.      
Fresh Tomato Storage: I know I know - In the grocery store you buy tomatoes and they are sometimes in the cooler section - but PLEASE Keep these fresh tomatoes on the counter until you use them. Don't put them in the fridge! It makes them mealy, mushy and less tasty. Just keep them in a bowl or line your counter with them - very festive for this August.
Pesto Tortellini – Terrific for Summer Entertaining - shared by BHF CSA member



2 packages (9 ounces each) refrigerated cheese tortellini
2 cups loosely packed fresh basil leaves
1/4 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 small garlic clove, crushed with garlic press
1/2 pint cherry tomatoes, each cut in half or into quarters if large


In sauce pot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot. In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula. Add basil mixture and tomatoes to tortellini; toss until evenly mixed. Top with shaved Parmesan cheese and pine nuts. Preparation Time: 15 min. Cooking Time: 25 min. Serves 6

Ricotta and Tomato Toast from Everyday Food



1 thick slice whole-wheat bread, lightly toasted
¼ cup part skim ricotta cheese
½ small heirloom or beefsteak tomato, sliced
Fresh basil leaves
¼ teaspoon olive oil
S & P to taste


Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with S & P.
Fudgy Zucchini Muffins - The Washington Post, August 29, 2007
These are worth making even when you don't have too many zucchinis on hand.The muffins are best eaten within 2 days. They can be individually wrapped, gathered into a heavy-duty resealable plastic food storage bag and frozen for up to 1 month (expel as much air from the bag as possible before sealing).  Makes 12 large muffins



2 1/2 cups flour (may combine 1 1/2 cups flour and 1 cup whole wheat flour)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup corn oil or other flavorless vegetable oil
2 1/2 ounces unsweetened chocolate, in pieces or coarsely chopped
1 cup plus 2 tablespoons sugar
2/3 pound zucchini, peeled, trimmed and finely chopped (about 2 cups)
1/3 cup low-fat or nonfat vanilla yogurt
2 large eggs
3/4 cup chocolate morsels




Position a rack in the center of the oven; preheat to 350 degrees. Lightly grease a large-cup muffin tin with nonstick cooking oil spray or line with paper muffin cups.In a medium bowl, combine the flour, salt and baking soda and mix well; set aside. In a medium saucepan over medium-low heat, heat the oil and chocolate just until the chocolate has melted, stirring to combine. Remove from the heat and add the sugar, zucchini and yogurt, stirring until the sugar has dissolved. Add the eggs, stirring vigorously until well blended. Add the flour mixture and chocolate morsels just until evenly incorporated. Use a large spoon or half-cup measure to divide the batter evenly among the muffin cups; they will be full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the center muffin comes out clean -- except for the bottom 1/4 inch, which should look wet. Transfer the muffin tin to a wire rack to cool for at least 15 minutes before serving.


Wednesday, July 11, 2012

Journal Post for week of July 9, 2012

Volume VII, JOURNAL V
                                                                                                                          July 9, 2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?

Last week was a weird week.  On the farm, everyday is everyday - chickens need to be let out, fed and watered, sheep need to be moved to new grazing area and keep their water full, cows need their water, pasture moved, milked if necessary, greenhouse watered, weeds weeded, plants planted, seeds seeded, and so on. There isn't a holiday on the farm.  Sure sometimes we are able to get away for a day or two - but the farm still goes on - it doesn't look at the calendar - it looks at the seasons - some seasons are easier for the humans who live on this farm than others...  So 4th of July kind of snuck up on us.  It was weird not to go to farmers market on Wednesday - kind of put an uneven rhythm to our week- a bit bittersweet.  Nice to have that time here to do things and hang out with friends and then other hand not have the income from a market that would have been very busy with all the folks out and about.  But we had a grand time that day, our dear friend, Kurt, came to visit, sang songs with the girls and helped with farm chores. Judy (aka Nana - Christine's mom) and Aunt Ruthie came and left on Sunday.  It was great to see everyone! (Side note: for those getting eggs from us the next couple of weeks, all the labeling was done by nana and aunt ruthie - big shout of thanks to them for labeling a few hundred egg boxes for us).



 In the evening, in true Bourque/Farris fashion we finally made it to Riley (is one of our mother's helpers with the girls) and Mavis' birthday party- Happy Birthday! (this time it was not our fault we were late - Miss Delia was taking the world's longest nap).  It was a great party.  Lots of yummy food and nice to visit with everyone.



Around 6pm, The storm that moved through was incredible (we were still at the party).  It looked like a cross between the Straight Wind event 2007 (I like to call the GI Tornado) and Hurricane Irene.  I have not seen clouds move so fast our have so much rain dumped (looked like some just dumped a huge bucket of water over the town). Some say we received about 6 inches of rain. I would venture to say it looked and felt scary. It lasted about an hour or so and we journeyed back to the farm we were 1/2 mile away as the crow flies.  Anyways, we get back and large limbs are down in ours and our neighbors yards - first, I went out and checked the animals - everyone was good - soaked to the bone but good.  Then I heard a shout from Mandy and looked over - one of the intern tents was down and another flapping in the wind. We walked over, and Harley's tent was blown, ripped and torn to smithereens - with all of her stuff sopping wet.  Mandy's tent's top got ripped off it's base - everything wet.  The winds that blew through were pretty strong and came out of nowhere - if we had known they were going to be as bad as they were (we have gotten reports that the wind was anywhere from 50-70 mph) we would have taken them down.  But this crazy storm came out of nowhere.  The tents are rated for at least 70 mph winds.  Annie tent was okay, tightened it back up and sopped out some of the water.  The winds came from the NW and Harley's tent was facing right on NW. Brought all their things up to the barn and greenhouse to dry out.  It looked like we were having a yard sale with all their clothes and bedding strewn about.  Mandy and Harley were/are amazing - they took it in stride and now we are slowly getting their place back together.  The tents we get come from Belgium so we are in the process of getting new ones.  Luckily a friend lent us a tent and Harley had her camping tent with her. As for all the veggies, not going to lie, it was scary that Wednesday night, the corn was flat as if someone slept on it and all the squash plant were blown over. There was running water through the paths of our raised beds.  BUT, slowly over the next few days, everything started to stand up again (well except the onions) and the water found new places to go.  It is amazing how resilient the soil, plants, animals and people are:)



On other notes, we are done with sugar snap peas - oh they were so yummy - green beans are flowering and outting on little beans.  In this week's share there are sweet young zucchini and summer squash.  We try really hard top pick them young - they have more flavor.  This week is a taste - next there will be much more.  And soon there will be squash blossoms:). We are trellising field heirloom tomatoes, weeding, seeding fall crops, putting more potatoes in (the spring planted potatoes should be ready soon), hopefully get the plastic on the hoophouses again.  We will be harvesting the garlic and drying it up in our cow barn hay loft.   - oh and something new at the farmstand for the rest of the season.  We will have a porta-potty in the parking area for folks to use.  (Sadie is going to be so excited about this porta-potty - every time she spots one - all of a sudden she has to go, luckily this one will not be sketchy like some we have been in.)



This weekend will be a busy one for the farm.  We have VT Farm Bike Tour coming through on Saturday and a group of teens coming to volunteer at the farm.  The Bike Tour is stopping at a few farms through the Islands and we are happy to have them at the farm.  We will have water for you and you may use the new potty :)



On Sunday from 1-3pm there will an informal sketching workshop done by Roy Newton (steward of this great farm land) of Quiet Pond Graphics.  Roy is the one who designed and created our logo and other farm pictures you may see around. After the workshop there will be individual time for drawing and painting in the natural farm environment.   Please bring your own art supplies, including paper, pens and pencils.  Paints of some kind are encourages.  Optional: an easel, a sketching stool, sunblock and insect repellant.  In case of rain this event will be cancelled.  Please RSVP with Emily at the South Hero Land Trust by July 12th at 372-3786 or emily@shlt.org.  Oh goodness, the chickens are tidying up their living quarters, mowing the lawn and Texi is combing down his cow lick  :)  



Have a great week-

   

Peace, your farmers, Christine, Adam, Sadie and Delia, Jen, Mandy, Annie, Harley and Sophie 



PS Oh and if you happen to see Nana - her birthday is Friday the 13th.  She celebrates 60 years on this earth.  We love our nana and appreciate all her support.


PPS:
******PLEASE NOTE: There will be NO pickup or delivery the week of July 16th.  We are in between crops and abou bout to switch full bore to summer veggies 
We don't want you to travel out here for a head of garlic and summer squash and zuchinni.  Don't worry you will still
 get all 18 weeks of farm fresh foods.  
We usually skip a week in June - but the way the season is going - its going to be next week.  We are not sure if we will be at Wednesday market July 18th - If we are feel free to pick up
Squash from us at no charge to carry you over.  Thanks for understanding - Adam, Christine, and Blue Heron Farm Crew*****************

 What’s in the share this week:  Lettuce Heads,  Green Onions, Kohlrabi, Basil, Hungarian Hot Wax Peppers, Heirloom Chard, Zucchini and Summer Squash  and some other treats,



Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 



PICK YOUR OWN RASPBERRIES - right here on Quaker Rd - Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours.  The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy.  You can reach Meg at 343-5497.  THE PICKING IS WONDERFUL! They are 3.50 pint for PYO.  At the farmers market they sell for 4.00 1/2 pint.  Also Meg has some of her delicious Raspberry Jam - made with just a touch of sugar and raspberries.



PICK YOUR OWN BLUBERRIES - right here on the corner of Quaker and Adam Schools Road - Kathy and Steve now have their blueberry patch open - usually Thursday through Saturday  - its best to call them for times.  Their number is 372-5656.  If you get their answering machine just listen to the message it will tell you if they are open or not for the day.



Recipes



The Kohlrabi home fries are very yummy from last week -

Sauteed Greens with Cannellini Beans and Garlic - from Kristen and Matt Bartle - BHF CSA members
*as an option, this is delicious served over rice*

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, chard, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed (you can sauteed the stems before them add them in, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed) *I used mostly Kale, some Swiss Chard, and a little Bok Choy*
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil. Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve. Bon App├ętit. April 2008.  Molly Stevens


BASIL WALNUT VINAIGRETTE - this recipe was a big hit at the Wednesday Farmers Market with Matt from Wally's Bagels and Emily from South Hero Land Trust




1 tsp.
20
1/2 tsp.
1/2 tsp.
2 tsp.
4 tbsp.
1/2 cup
chopped garlic
basil leaves
salt
pepper
Dijon mustard
white wine vinegar
olive oil

Whirl together the above ingredients, and toss with lightly steamed green beans and/or cooked potatoes, or?  Then toss with: chopped walnuts and 3 sliced scallions.


Monday, July 2, 2012

Journal Post for July 2, 2012


                                                                                                           
 
 
  
  
  
  
  
  
  
  
  
  
  
  
 
 
 

 
Volume VII, JOURNAL V
                                                                                                                          July 2, 2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?
Okay before I forget and get on a roll writing wanted to let you know that you will have zucchini and summer squash - hopefully next pickup:) from the field - they were about 2 inches long this morning - so maybe Thursday's shares will have it. :) Oh and there are ripening cherry tomatoes the size of ping pong balls in the hoop house...soon oh so soon oh and there are flowers on the beans..Sadie wanted me to let you all know that her and Delia's tomatoes will be ready soon:)

So here on the farm we have Friday night pizza nights.  Basically, whatever veggie is ready goes on the pizza.  We started this tradition when we had Sadie - it was the one day of the week I knew what I was cooking.  So it has become quite a feast and tradition.  I have come to grilling them on our grill on hot nights.  Well this Friday we had lobster on our garlic scape pesto pizza thanks to Annie's family who was visiting from Maine.  Annie's father is a lobster fisherman and her mom is advocate for small scale fisherpeople:) Anyways..they showed us how to get all the meat out of lobster in an efficient way and told us all about lobstering and small scale fishing in Maine.  You think about small scale farming and buying local - but in coastal areas - buying local and what at the farmers market includes fish, lobsters and more.  Pretty cool to hang out with them.  We have a lot in common - fisherpeople and farmers.

So we processed our french heritage meat birds on Thursday and on Friday more little chicks came in the mail on Friday.  Yes in the mail, they are shipped when they are born and their yolk sack that they eat before they hatch keeps their bellies full during the ride here.  The interns really enjoyed picking them up at the post office and then teaching them all how to drink - one by one dipping each beak twice to get water in them - all 175 of them.  We are raising about 115 of them - friends came and picked up their little birds.  They are adorable at this age.  They are peeping, exploring, scratching and after a few minutes - pass out.  When we first had chickens about 8 years ago - when I went into the spare bedroom (umm yes in the beginning they were in the house - now they are in the barn - this was before having barn) - they were all in a heap - all 30 of them - dear god I thought we killed them.  But I called a dear friend in Alburgh and she said they look like that when they are sleeping - they look dead. I remember making a little chirping sound and they all woke up.  And on Friday I passed that wisdom down to our interns.
Veggies are growing and the weeds - well they are there and we are weeding when we can.  If there are folks out there who like to pull weeds we would love to have you.  This week a new veggie to us and you - we haven't grown it before is Kohlrabi.  It looks like it comes from a distant planet.  It is related to broccoli, kale, cabbages, turnips - the brassica family.  Kohlrabi means german turnip. From the nytimes.com: "Inside its thick skin lies a crisp, juicy vegetable that I like equally raw or cooked. It’s a member of the brassica family, those nutrient-dense cabbages (as well as kales, brussels sprouts, broccoli and cauliflower) whose phytochemicals are highly regarded for their antioxidant properties.If you can get kohlrabi with the greens attached, cook them as you would turnip greens or kale. The greens are never quite as copious as the greens on a bunch of turnips, but they make a nice addition to most kohlrabi dishes. It’s important when you cook with kohlrabi to peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away. The fibers will not soften when cooked, and they can get stuck in your throat. So peel once, then peel again until you reach the light layer of crisp flesh. Kohlrabi is an excellent source of potassium and a good source of vitamin C and fiber, and it’s low in calories. The purple variety that some farmers grow also contains anthocyanins, another phytonutrient with antioxidant potential.  " (http://well.blogs.nytimes.com/2012/03/09/discovering-kohlrabi-its-a-vegetable/). So since this is a new vegetable to us and to you we figured we would not bog you down with them this week - so Individual shares will get one and full will receive two.  We have included some very yummy recipes for kohlrabi.  You can also just eat it raw, peel back the purple skin and get to the crispy part.  Enjoy let us know what you think:)
The sugar snap peas are amazing - more this week for all of you.  The snow peas put on and then just quit - probably due to the heat.  The potatoes are sizing up and the cabbages are too.  I saw eggplants (baby) in the hoophouse and some peppers..oh its all coming...can't wait!

Have a great week-  Peace, your farmers, Christine, Adam, Sadie and Delia, Jen, Mandy, Annie, Harley and Sophie 

 What’s in the share this week: Sugar Snap Peas, Lettuce Heads - Romaine, Green Leaf, Red Leaf or Butterhead,  Fresh Garlic,  cilantro, basil , kohlrabi,  Heirloom Rainbow Chard and some other treats,

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

Recipes
Kohlrabi Risotto
(http://www.nytimes.com/2012/03/05/health/nutrition/kohlrabi-risotto.html?_r=1&ref=research)



1 pound kohlrabi, preferably with some greens attached
7 to 8 cups well-seasoned chicken or vegetable stock
1 tablespoon extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio rice
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper to taste
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)
2 to 3 tablespoons chopped flat-leaf parsley


1. Peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into 1/2-inch dice. If there are greens attached, wash, stem and blanch them for 1 minute in salted boiling water. Transfer to a bowl of cold water, drain, squeeze out water and chop coarsely. Set aside.
2. Put your stock or broth into a saucepan and bring it to a simmer over medium heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Turn the heat down to low.
3. Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown. Add the diced kohlrabi and the garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.
4. Add the rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the greens from the kohlrabi. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste now, add pepper and adjust salt.
5. Add another ladleful of stock to the rice. Stir in the Parmesan and the parsley and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.  Yield: 4 to 6 servings. Advance preparation: You can begin up to several hours before serving. Proceed with the recipe and cook halfway through Step 4 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.

Kohlrabi Home Fries
http://www.nytimes.com/2012/03/07/health/research/kohlrabi-home-fries-recipes-for-health.html?ref=nutrition

Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder, curry powder, cumin or paprika. It’s a very satisfying and healthy fry.


1 1/2 to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste


1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot Yield: 4 to 6 servings. Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.

Vegetarian Spring Rolls With Shredded Kohlrabi By MARTHA ROSE SHULMAN

Spring rolls are quite easy to make, and make a light and delicious lunch, appetizer, side dish or snack. You can find the rice flour spring roll wrappers in Asian markets.


1 3/4 ounces thin rice sticks
6 ounces marinated tofu, cut in dominoes 1/2 inch wide by 1/4 inch thick
1 medium carrot, shredded
1/2 pound kohlrabi, peeled and shredded (make sure to remove fibrous layer just under the skin before shredding)
Salt to taste
1 tablespoon ginger, cut in julienne
1 tablespoon seasoned rice vinegar
1/4 cup roughly chopped cilantro, plus 14 sprigs
2 tablespoons slivered Thai basil or mint leaves, plus 7 to 14 leaves
7 8 1/2-inch rice flour spring roll wrappers


1. Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers.

2. Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.

3. One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1 1/2-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top. Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.

Note: To make a quick dipping sauce, whisk together 1 to 2 tablespoons peanut butter with 1 tablespoon of the tofu marinade. Thin out as desired with more marinade or with water. Yield: 7 spring rolls (4 to 5 inches long).